If using large eggplant, prepare the cut pieces with a light coating of salt, then leave them to drain in a colander or on paper towels for 30 minutes. Rinse and pat dry. If using baby eggplant, proceed to cooking.

In a large, heavy skillet, preferably with a domed lid, toast the pine nuts over low heat until lightly browned. (Though I own a stovetop-safe tagine, a skillet works equally well. A domed lid enhances the capture of condensation before it slides back to the cooking surface.) Remove the pine nuts and reserve.

In the same skillet, adjust the heat to low. Add olive oil, gently heating it for 30 seconds or until it slightly thins. Add the eggplant pieces, turning them frequently to cover evenly with the oil. When the eggplant is lightly browned and well stained with oil, add the garlic and stir through. Let the garlic heat until fragrant but not browned. Sprinkle ras el hanout evenly over the eggplant, then stir. Add brine or preserved lemon, water, and currants. Stir through, adjust the heat to the lowest possible level, then cover skillet with lid. Simmer for 30 minutes, or until eggplant is tender but not mushy. Remove lid and continue simmering, stirring occasionally, until liquid reduces to a slightly thickened sauce that leaves none of the flavors behind. Remove from heat, add black pepper, top with the toasted pine nuts and serve either hot, warm or cold – especially good the next day after flavors meld and develop. Serves 2-3. --

Though the original meme calls for ten top picks from archived posts, I am posting five which never saw the light for a variety of reasons from low yield to recipe failure. Or maybe I just couldn't keep them out of my mouth.

Yellow Heirloom Tomatoes

Black Mission Fig

White Saturn Peaches

Gooseberries

Red Raspberries

Special thanks to Wiffy of Noobcook for passing on the Beautiful Site Award. Wiffy's photos are first rate, skillfully exposed as well as composed. Stop by for a look. I'm sure you will linger.

28 comments:

Eggplant is a firm favorite in our kitchen, Susan, and this recipe sounds like a must-try, especially since some of these flavors are very new to me. I cannot get over how beautiful those fruits and your pictures are.

hey Susan, Thanks a lot for the lovely wishes. hope all is fine at your end. your template looks so beautiful. How did you do it? I am trying to put some pics in my template too. keep buzzing me. I am not getting much time to blog but want to keep in touch with all my old buddies like you.

DeAR Susan, long time since i blog hopped.... i was under yet another move!... i have relocated back to india!.........and still under the pleasures and pessures of relocation!your 5 best photographs are too good! each looks good.

am sure egg plant dish must also taste great! though i am not an eggplant person.according to ayurveda eggplant is said to be one vegetable which has negetive prana or energy...(just an info from my side)

You know there are so many spectular recipes for eggplant such as the one you have made here that at times I pity the fact that I can't seem to eat this vegetable unless it is fire-roasted. I have tried other ways of preparing it but I just can't seem to eat it. It's a shame really.

Lovely photos! The eggplant dish sounds exceptional. Tagine dishes always have such amazing flavors, and yours is no exception. Delicous :). We would love to feature your recipe on our blog and kitchen digital recipe reader. Please email me at sophiekiblogger@gmail.com if you're interested. Have a great week ahead!

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.